The Best Chicken Bone Broth Recipe – Rich, Nourishing & Slow-Simmered to Perfection
This Chicken Bone Broth recipe is the ultimate kitchen staple—slow-simmered for hours to extract deep flavor and powerful nutrients from chicken bones, herbs, and vegetables. It’s rich in collagen, gut-friendly, and perfect for sipping on its own or using as a base for soups, stews, and sauces. Whether you're boosting immunity, healing your gut, or just craving something warm and wholesome, this broth delivers comfort and nourishment in every golden spoonful.
Equipment
- Large stockpot, Instant Pot, or slow cooker
- Fine mesh strainer
- Heatproof containers (mason jars, freezer-safe bags, or silicone molds)
- Tongs or slotted spoon
Ingredients
- 1.5–2 kg (3–4 lbs) chicken bones (carcass, wings, necks, feet; raw or roasted)
- 1 large onion, quartered
- 2 carrots, chopped (optional)
- 2 celery stalks, chopped (optional)
- 3–4 garlic cloves, smashed (optional)
- 2–3 bay leaves
- 1–2 sprigs fresh thyme or parsley
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 tsp whole black peppercorns
- Water to cover (about 4–5 liters)
- Optional boosters: dried mushrooms, kombu, turmeric, ginger
Instructions
- Prepare Bones: If desired, roast bones at 200°C (400°F) for 20–30 minutes for deeper flavor.
- Load Pot: Place bones, vegetables, herbs, vinegar, and spices in your pot. Cover with cold water.
Simmer:
- Stovetop: Bring to a gentle simmer, skim foam, and cook uncovered for 6–12 hours.
- Instant Pot: Cook on high pressure for 2–3 hours, natural release.
- Slow Cooker: Cook on low for 12–18 hours.
- Add Fresh Herbs: In the last hour, add delicate herbs like parsley to avoid bitterness.
- Strain: Pour through a fine mesh strainer into containers.
- Cool & Store: Cool completely before refrigerating (up to 5 days) or freezing (up to 3 months).
Notes
- Gelatin Test: A wobbly, jelly-like texture when chilled means you’ve extracted plenty of collagen.
- Flavor Adjustments: Season lightly during cooking; adjust salt when using in recipes.
- Fat Use: Skim fat for a lighter broth, or save it for roasting vegetables or frying eggs.
- Portioning Tip: Freeze in silicone molds for easy single-serving use.